Purple Sweet Potato Cheesecake

A pecan-graham cracker crust is filled with luxuriously silky, cinnamon spiced sweet potato cheesecake for a fun, colorfully delicious holiday twist on this classis dessert!

When I saw this Easy Vegan Cheesecake with Purple Sweet Potatoes from my good friend, total culinary rock star and constant source of inspiration, Eva Kosmas Flores, I just knew I had had to riff off the recipe right away. As in… absolutely immediately!!! I mean…. that purple-licious color clearly has my name all over it!

Why this Recipe Works

• Save time! No need to bake in a water bath.
• Slow roasting the sweet potatoes! It caramelizes their natural sugars, bringing out their natural sweetness.
• All the flavors! Both mascarpone & cream cheese, brown sugar & maple syrup, plus vanilla and spices all create luxuriously silky filling loaded with irresistible fall flavors.
• WOW your guests this Holiday season! Using purple sweet potatoes creates the prettiest purple cake for a fun and festive spin on the classic cheesecake.

This cheesecake is almost as good to look at as it is to eat.

Food as art I say!

How to Make this Sweet Potato Cheesecake

Pulse crust ingredients in the bowl of a food processor and parbake on a spring foam pan. Roast sweet potato and scoop out filling. Combine with the rest of the filling ingredients and in the bowl of a food processor or stand mixer, until smooth. Spread the filling and bake cake, top with garnish of your choice.

Don’t be intimidated by making a cheesecake! I call my food rustic. Which means that cracks in my cheesecake are totally OK. Which then means they’re so much easier to make cause there’s no need for a making a water bath, also know as a ban marie.

Cooks Tips

• If you really need to save more time, buying a pre-made crust is OK
• Sweet potato can be roasted and chopped up to 3 days in advance and kept in the fridge.
• Make sure your cream cheese, mascarpone and eggs have time to come to room temp before using (at least 30 minutes out of the fridge).
• Let the cheesecake cool completely for clean slicing.
• Cheesecake needs at least 4 hours and up to overnight in the fridge to set.

Stoked on cheesecake?! Me too! Check out my No-Bake Mascarpone Cheesecake, No-Bake Cheesecake, and my Amaretto & Mascarpone Cheesecake!

Let’s make waves in the kitchen!

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

Let's make waves in the kitchen!

Frienly heads up that this sweet potato cheesecake is a bit of a riff on my Amaretto & Mascarpone Cheesecake. Minus the amaretto, plus the sweet potato and spices, a few other tweaks but its got that magical cream cheese & mascarpone

Print Recipe

5 from 3 votes

Purple Sweet Potato Cheesecake

A pecan-graham cracker crust is filled with luxuriously silky, cinnamon spiced sweet potato cheesecake for a fun, colorfully delicious holiday twist on this classis dessert!

Prep Time30 minutes mins

Cook Time2 hours hrs 30 minutes mins

Course: Dessert

Cuisine: Californian

Servings: 12

Author: Daniela Gerson

Ingredients

Graham Cracker Pecan Crust

• 10 graham crackers
• ½ cup pecans
• 6 tablespoons melted butter
• 3 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 1/2 teaspoon kosher salt

Purple Sweet Potato Filling

• 1 pound 3 ounces purple sweet potatoes
• 16 ounces of mascarpone
• 8 oz cream cheese
• 3 eggs lightly beaten
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• Pinch of kosher salt

For Garnish

• 2 tablespoons of nuts for garnish such as pistachios, pecans, hazelnuts or walnuts.
• fresh berries or pomegranate arils

Instructions

• Preheat oven to 400 F degrees. Prick sweet pots with a fork and wrap in aluminum foil. Transfer pouches to a baking sheet and roast until a knife inserted into the potatoes meet no resistance, about 1-1 ½ hours. Remove potatoes from oven and set-aside until cool enough to handle. Remove the skin and chop the sweet potato into roughly 1-inch cubes and set aside. Lower oven to 350 F degrees.
• For the crust, place the graham crackers in the bowl of a food processor and pulse until small crumbs are beginning to form. Add the pecans, salt and sugar, spices, and melted butter and pulse until incorporated.
• Press the graham cracker almond mixture into the bottom and sides of the spring form pan. Chill the crust in the fridge for 15 minutes, and then bake for 10. Allow the crust to cool completely.
• In the bowl of a food processor or a stand mixer fitted with a whisk attachment, combine the mascarpone, cream cheese, vanilla extract, sugar, spices and a pinch of salt. Run the processor, occasionally scraping down the sides of the bowl with a rubber spatula, then running again, adding slowly adding the eggs and running the until all ingredients are mixed together. Add flesh to bowl and continue and continue beating with whisk attachment until all is combined.
• Pour the sweet potato cheesecake mixture over the cooled crust. Bake at 350 for 1 hr. and 5-15min. Chill for at least 3 hours or overnight to set. (Cheesecake can be stored, chilled, for up to 3 days).
• Garnish with nuts, berries, edible flowers or other toppings of your choice.

Notes

 

• If you really need to save more time, buying a pre-made crust is OK
• Sweet potato can be roasted and chopped up to 3 days in advance and kept in the fridge.
• Make sure your cream cheese, mascarpone and eggs have time to come to room temp before using (at least 30 minutes out of the fridge).
• Let the cheesecake cool completely for clean slicing.
• Cheesecake needs at least 4 hours and up to overnight in the fridge to set.